Cold beetroot. beetroot

How to cook cold beetroot - 5 delicious recipes!

In summer, besides okroshka, you can serve a little forgotten but also very tasty beetroot to the table.

Beetroot is traditionally prepared with beetroot broth, kvass, kefir and even mineral water. Beetroot, or holodnik, is a great alternative to cold borscht and okroshka. Poland, Lithuania and Belarus are considered the homeland of beetroot.

If the taste of beetroot needs to be made more sour, brine, lemon juice or table vinegar are added to it. Ready-made beetroot must be infused in the refrigerator for 1-2 hours.

Classic beetroot consists of:

Beet broth and kvass: A decoction is obtained by boiling beets in water, and kvass is taken as sour okroshka or bread kvass; beet kvass prepared in a special way is also suitable. Beetroot can be cooked without kvass by increasing the rate of beet broth;

Beets. Tastier soup is obtained with young small beets, but last year's good beetroot will not spoil, and canned and baked beets are also well suited. It is rubbed on a grater or finely cut;

cucumber. Fresh cucumber gives this cold soup a special summer flavor;

Boiled egg. Hard-boiled eggs can be grated or finely chopped. Be sure to leave a few cut in half for decoration;

Greens: green onions, dill, parsley, cilantro, etc. Greens give the soup freshness, and beetroot is unthinkable without it;

Sour cream. Sour cream is used in beetroot as a dressing.

Sometimes they also add to the beetroot (refrigerator):

other vegetables. It is customary to add the same vegetables to beetroot as in traditional borscht: potatoes, carrots, sometimes cabbage and tomatoes (or tomato);

Dairy products. They serve as filling for beetroot and are very popular: matsoni, kefir, curdled milk, ayran and tan, buttermilk, whey;

Mineral water. Mineral water quite often replaces beet broth and kvass in beetroot. It makes the soup lighter. The only thing to consider, if water is used as the basis of a beetroot or refrigerator, 2 times more sour cream should be put in such a soup;

boiled meat(optional element). Boiled meat makes beetroot look like okroshka, which many gourmets consider blasphemy. However, the meat will not spoil the taste of the soup itself. In addition to meat, poultry or ham can be put in a beetroot;

Boiled seafood and fish(optional element). Traditionally, boiled crayfish went to beetroot. But you can also try to make this soup with boiled fish or even canned fish, boiled crayfish can be replaced with shrimp or squid.

1. Beetroot on kefir

Ingredients:

Cucumbers-350 g
kefir-1 l
green onion-30 g
beets-350 g
dill-30 g
garlic-2 cloves
salt - to taste

This diet cold soup is based on raw beets. The soup is very healthy and easy to prepare. Grate the cucumber on a coarse grater. If the skin is bitter, remove it first. Peel the raw young beets and grate on a fine grater.

Put cucumbers and beets in a large bowl or pan, add kefir and finely chopped greens. Salt and add very finely chopped garlic. Mix well, add some cold water, check for salt and serve sprinkled with herbs.

2. Beetroot on kvass

Ingredients:

Young beets with tops - 400 grams
carrots -100 grams
bread kvass -1.3 l
vinegar 3% - two tablespoons
green onion -100 grams
cucumber -250 grams
sour cream -200 grams
sugar - one teaspoon
chopped dill greens -80 grams
boiled egg-4 pcs.
salt - to taste

Separate the beets from the tops, peel and cut into strips. Cut off the stems from the tops and cut them into pieces. Together with chopped beets, pour hot water, add vinegar and cook under the lid until tender. At the end of cooking, add the green part of the tops, cut into strips, and add to a boil. Let's cool.

Cucumbers cut into strips. Finely chop the onion. Cut the carrots into strips, let them cool and cool. Lightly mix carrots, beets with broth and tops, cucumbers and onions with some sour cream, salt and sugar. Pour strained kvass and mix.

When serving, pour beetroot into bowls, put half a boiled egg, the remaining sour cream and dill.

3. Beetroot with quail eggs

Ingredients:

Small beets-3-4 pcs.
small carrots-3-4 pcs.
small potatoes - 3-4 pcs.
quail eggs-3-4 pcs.
cucumber-1 pc.
beetroot tops - to taste
green onions - to taste
dill - to taste
sugar-1 tsp
salt - to taste
sour cream-1-2 tbsp.
For vinegar:
red wine vinegar - 1-2 tbsp.
handful of raspberries

First, we suggest making raspberry vinegar. Just put some raspberries in red wine vinegar and let it steep. Boil the beets with vinegar or lemon juice to keep the color vibrant. Cool the water in which the beet is boiled, it will become the basis of the beetroot.

Boil potatoes, carrots and eggs separately. Cut all vegetables and eggs in half. Let cool completely. Finely chop or grate the cucumber. Mix green onions with salt. Add all ingredients to chilled beetroot. Add more salt and a little vinegar to taste. Serve beetroot with sour cream.

You can add a little more mustard, especially delicious with mustard grains.

4. Beetroot on kefir with green onions

Ingredients:

Beets-2 pcs.
cucumbers-2 pcs.
eggs-4 pcs.
green onions - 3-4 stalks
dill-3 tbsp
kefir-700 ml
salt, pepper - to taste

Wash vegetables. Bake beets in foil at 180 degrees for about 30 minutes. Cucumbers, if desired, peel and cut into small cubes. Chop green onions and dill.

Boil the eggs, cool and chop finely. Combine all ingredients, pour kefir and mix. Salt and pepper. Refrigerator is ready!

5. Beet okroshka

Ingredients:

Eggs-3-4 pcs.
radish-1 bunch
green onions - to taste
dill - to taste
cucumbers-300 g
beets-1 pc.
tomatoes-200 g
potatoes-1-2 pcs.
sausage-150 g
vinegar - to taste
salt - to taste
sour cream - to taste
sugar - to taste

Peel the beets, cut into circles and pour water, cook until tender. Add vinegar to the prepared broth and cool. Boil eggs for 8 minutes, cool in cold water. Peel potatoes, boil until tender, let cool.

Finely chop green onions and dill, add diced cucumbers, eggs, sausage, potatoes, radishes, sliced ​​tomatoes. Salt to taste. Add a little sugar to the beetroot broth. Arrange the finished okroshka on plates and pour beetroot broth, add sour cream and serve.

Small Tips

To make the broth more saturated in color, you can add a few drops of vinegar, lemon juice or citric acid to it. For beetroot, all the ingredients can not only be cut into cubes or strips, but also grated. When preparing this soup, you should not spare sour cream. It enriches the taste.

If the taste of beetroot needs to be made more sour, pickle brine, lemon juice or vinegar are added to it. You can experiment with beetroot flavor by combining fresh ingredients with salted or pickled ones. Ready-made beetroot must be infused in the refrigerator for 1-2 hours.

Beetroot, like okroshka, is served in different ways: both in a mixed and seasoned form, and all the ingredients separately.
Seasoned beetroot can be stored in the refrigerator for 1 day, otherwise it can become very viscous and sour in taste. But the most delicious is fresh infused beetroot or cold beetroot.

Beetroot is good both cold and hot. Cold beetroot is prepared quickly, and it does not require special expenses - all the products for its preparation can be easily found in the store.
This soup is also called cold borscht. But there is still a difference from borscht - cabbage, sorrel or nettle are not put in beetroot.
Many call it "holodnik" or "red okroshka".
But this is not at all the soup that I used to call "beetroot" - my beetroot is hot!

And here is the preparation cold beetroot- this is one of the lifesaver in the hot season. And although most of us do not associate summer soups with anything other than okroshka, I can assure you that there are no less delicious cold dishes in our kitchen. For example, the same radish soup.

Unlike foreign gazpachos and many other cold soups, the ingredients for this beetroot are available all year round and are more familiar to us in taste.
Again, this soup can be made in a dietary version or in a more satisfying one - in meat broth.

***

For a cold beetroot we need:

- beets - 300 g;
- potatoes - 3 pcs.;
- egg - 2 pcs.;
- cucumber - 1 pc. medium size;
- parsley, dill and onion - according to taste;
- garlic - one clove;
- sour cream or mayonnaise - to taste;
- salt - to taste;
- a little lemon juice or vinegar.

Ingredients for making our soup.

Recipe

Let's start cooking by putting the potatoes in their uniforms to boil, that is, it is enough to wash them, pour them with water and put them on fire. Why exactly? If you peel a potato, it will begin to flake when ready and will be more suitable for mashing than for dicing. Potato water needs to be slightly salted.

Separately, we send chicken eggs to boil, do not forget to add a little salt to the water so that they do not burst during the cooking process.

We will do the same with beets. But if, when boiling potatoes and eggs, it is enough to immerse them in water just to cover the surface, then we fill the beets with about two liters of water.
In many recipes, for the speed of the process, it is recommended to cut the beets into cubes. It is better to leave it cut into two or three parts. In order for the broth with beets to remain bright red, we need to acidify it. I made this with lemon juice. One teaspoon is enough for two liters of water. If there is no lemon, add a couple of grams of citric acid or a teaspoon of 9% vinegar. Also, do not forget to salt it a little.

As soon as the potatoes are cooked, drain the water and leave it to cool completely. Many people recommend checking vegetables for readiness with a knife. If it easily sinks into the vegetable, then it is ready. For many years, associated with cooking, I could not get used to the knife. I prefer to do it the easier way, using a toothpick. Peel the cooled potatoes.
You can do this faster and immerse the potatoes in cold water, but this procedure makes them slimy and difficult to cut. Boiled eggs must be peeled and left to cool with the potatoes.

Beetroot takes longer to cook. Therefore, we will have time to cool all the vegetables and cut them while it is on the stove. Cut potatoes into medium sized cubes.

An egg in a smaller cube.

You can even grate it on a coarse grater. We cut all the greens as small as possible with a knife.

Fresh cucumber should be cut into small strips or a small cube.

The beetroot was cooked at this time. Remove the beets from the broth and leave to cool slightly.
The main thing is not to pour out the broth itself, in which we boiled the beets. It will be the basis of the beetroot. We need to strain it and cool it. If you want to speed up the process, place the pot of vegetable broth in a large bowl of ice water.
The cooled beets can be cut into cubes, but I prefer to grate them on a fine grater.

From this, the broth becomes very beautiful, thick and rich. Put potatoes, egg, cucumber, beets and greens in a saucepan.

Sour cream or mayonnaise can be added immediately or, if the beetroot is supposed to be stored for more than one day, season the dish before serving.

Pairs well with beetroot lemon. According to the season and the availability of vegetables, radishes and lettuce can be added. Mustard, horseradish or soy sauce are also suitable for dressing.

Bon appetit!

- When preparing beetroot, peeled beets are boiled whole or cut into several parts. Some recipes make beetroot roast with tomato paste or fresh tomatoes for better color and richness. You can also use finely chopped beet tops;

Ready beetroot broth must be filtered through a fine sieve or gauze;

A teaspoon of sugar will not hurt, but will add a sweet taste to the beetroot;

In beetroot, in addition to traditional potatoes and fresh cucumbers, you can add pickled cucumbers, eggs, bell peppers, onions, garlic, radishes, green peas, pieces of any meat or boiled sausage;

Beetroot is usually served in deep plates in small portions with a spoonful of thick sour cream and a sprig of dill or other finely chopped greens.

with cold beetroot, the following recipes are also often looked at:

A very tasty soup, which is prepared in two versions: cold and hot. Cold is good in summer, because it has a pronounced refreshing effect. But if you are not a fan of cold first courses, then we recommend cooking hot beetroot - you will find the classic recipe below.

It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. But whoever was the inventor of this amazing dish, he forever gave the world culinary a real masterpiece.

As usual, there are a lot of variations in the preparation of hot beetroot, each ingredient gives the soup a special taste and flavor. But we will start with the traditional classic recipe. So, how to cook hot beetroot - a classic recipe with a photo.

Classic hot beetroot recipe

First you need to prepare the following ingredients:

• Meat broth - 2.5 liters;
• Beets - 2 pieces;
• Carrots - 1 piece;
• Potatoes - 5 pieces;
• Onions - 1 piece;
• Vegetable oil - 2 tablespoons;
• Vinegar 6% - 2 teaspoons;
• Sugar - 2 teaspoons;
• Parsley - 1 bunch;
• Tomato paste - 2 tablespoons;
• Bay leaf, ground black pepper, salt.

Cooking process:

We prepare vegetables: we clean the beets and carrots and grate them on a coarse grater, cut the onion into small cubes, we also clean the potatoes and cut them into medium-sized cubes.

We warm the pan well and fry the onions in vegetable oil first until they acquire a golden color.

After 3 minutes, we season everything with tomato paste, mix thoroughly and leave on fire for another minute.

Meanwhile, bring the beef broth to a boil in a separate saucepan. Then we release the diced potatoes there and cook it until tender.

After that, we send our vegetable frying to the pan, add lavrushka and cook for another 5 minutes.

When our hot beetroot is ready, then pour it into portioned plates, sprinkle with parsley and season with sour cream.

You can slightly diversify the above described recipe, while not changing it dramatically. For example, cook beetroot hot classic recipe, but with tops, that is, beet leaves. In this case, you will need not only the roots of the vegetable, but also its leaves, which are also rich in nutrients and vitamins.

You need to prepare:

• Beef for broth (or ready-made broth);
• Beets (root crops and tops);
• Potato;
• Carrot;
• Onion;
• green onions;
• Vegetable oil;
• Ground black pepper, salt, bay leaf;
• Sour cream.

1. First, boil the meat broth from the cooked beef.
2. Peel and cut into thin strips or grate beets and carrots on a coarse grater.
3. Onion cut into small cubes.
4. Peel and cut potatoes too.
5. Finely chop the green onion and beetroot.
6. Next, in a hot frying pan with the addition of vegetable oil, fry the onion until golden brown, then add carrots to it.
7. In the meantime, release the potatoes into the boiling broth and cook until they are almost ready.
8. 10 minutes before the potatoes are ready, send the grated beets to the soup, after a while, the tops follow it.
9. Boil for another 10 minutes and put the roast, green onion, bay leaf into the soup, pepper and salt. Leave to sweat for another 5 minutes.
10. After that, turn off the gas and let the beetroot brew under the lid for a while.
11. As you can see, in order to cook hot beetroot with tops, the classic recipe will have to be slightly changed.

We also want to present you here a recipe for hot beetroot with meat. This is a recipe for those who cannot imagine first courses without meat and believe that soups should be hearty and high-calorie.

So, you will need:

• Beef on the bone;
• Beets - 2 pieces;
• Carrots - 1 piece;
• Onion - 1 piece;
• Potatoes - 4 pieces;
• Vinegar - 15 ml;
• Bay leaf, salt, pepper.

The meat must be thoroughly washed, placed in a saucepan and poured with water. Put bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.

Remove meat, cool and cut into small pieces.

Put all the vegetables, except potatoes, in a frying pan, pour in a little sunflower oil and sauté over medium heat until soft.

In the meantime, send the potatoes to the broth to cook.

As soon as the vegetables become soft, pour the vinegar into them, mix, then transfer everything to the pot with the broth to the potatoes.

When the soup is ready, put the meat in it, salt and pepper to taste, cover the pan with a lid and let our dish brew for at least 15 minutes.

After that, the soup can be poured into bowls and, if desired, season with a spoonful of sour cream.

Thus, you can cook beetroot - a classic recipe with meat.

Little tricks

All of these recipes are incredibly delicious. As you can see, cooking beetroot soup, especially with meat, is practically no different from cooking borscht, only cabbage is not added to this soup.

But to make this dish even tastier and more pleasant to look at, you need to know a few little secrets.

The most common question is how to cook beetroot so that it stays red. Indeed, very often during the cooking process, this dish loses its rich color. To prevent this from happening, you must use vinegar when cooking.

Also, to maintain a bright saturated color, many housewives add tomato paste to this dish. She also does not allow our soup to lose its bright shade.

If you are a vegetarian, but want the soup to be more satisfying, then cook it with the addition of red or white beans and mushrooms. These are natural sources of protein that may well replace meat.

If for some reason you cannot eat fried, then such a soup can be prepared without frying, simply by placing the vegetables directly into the broth.

If you want to try something unusual, then you can add lean white fish to this dish, as the peoples of Asia like to do.

We told how you can cook hot beetroot soup. The step-by-step recipe shown above is sure to help you get it right.

Delicious beetroot soup according to cold and hot recipes

This article is about the well-known "relative" of borscht - beetroot. Many housewives do not know the differences between these two dishes, although in fact they are similar only in color. The red color comes from the addition of the beets. Depending on the season, different types of soups are prepared. In summer, many people will like cold beetroot, and in winter it will help to warm up - hot.

Using various ingredients, you can get at least a dietary dish, even more high-calorie.

How to cook beetroot? Below are some recipes and tips for preparing this delicious and truly satisfying dish.

History and useful properties of beetroot

The Assyrians were the first to try beetroot, as far back as 2,000 years BC. For cooking, green tops were used, it was also used as a medicine.

Beet roots began to be used for food after 150 centuries. In Rus', beets appeared only in the 9th-10th century and gained quite a lot of popularity. The peasants sowed whole fields with it and soon began to consider it a purely local plant.

It was during this period that the first beetroot recipes appeared. Beetroot, which was cooked with beets, has become a favorite dish in Ukraine, Belarus, Poland and other Slavic peoples. Due to its composition, such a dish is recommended for overweight people, due to its low calorie content and ability to improve bowel function.

Who and when cooked beetroot for the first time, historians do not know. However, the first mention of beet kvass dates back to the ninth century AD. But beetroot soup was not always prepared on a similar basis. Dairy products were also used for its preparation.

The most delicious beetroot recipes

Beetroot in the common people is called a holodnik. It is cooked on beetroot broth or carrot-beetroot broth. Also, many housewives like to add kvass, lightly salted cucumbers or any fermented milk products to such a dish. From vegetables, radishes, cucumbers, green onions are added to beetroot soup.

There are many different ways to prepare beetroot soup. It can also be prepared on the basis of meat and even fish products. Basically, these dishes are common in the Caucasus and Asia. There are even variants of such a dish with crayfish. Below are the main recipes for beetroot soup: cold, hot, with pickled beets.

Most often in Russia they cook cold beetroot, however, hot beetroot with meat is no less tasty. This version of beetroot soup is more high-calorie and nutritious. The recipe of the dish is a bit similar to the usual borscht, however, cabbage and tomatoes are not used in its preparation. The presentation of the food on the table is also different. Classic borscht is served with donuts, and an egg is added to the beetroot soup.

The classic hot beetroot recipe is prepared from the following products:

• young beets with green tops 2 pcs.;
• beef meat 500 gr.
• carrot;
• cucumbers 2 pcs.;
• one bulb;
• tomato juice;
• vinegar, sugar, salt;
• herbs and sour cream to taste.

How to cook:

Cooking beetroot with meat is not difficult. For the broth, beef meat is cut into small pieces, they are placed in a saucepan. You can boil the meat in a whole piece, and only then subsequently divide it into portions. The pan is put on a large fire, the foam formed during boiling is removed with a slotted spoon or a special spoon. The broth is boiled for about 1.5 hours. If young meat is used for cooking, then the cooking time can be reduced.

Potatoes are peeled, cut into cubes. It is added and cooked until the root vegetable softens for about 20 minutes. Next, chop the carrots on the largest grater, chop the onion. Vegetables are lightly fried until light, golden brown. The beets are also rubbed, added to the pan and simmered under a closed lid for about 10 minutes until soft. You can add a few drops of vinegar to the pan to keep the beets beautiful.

Stewed vegetables are added to the broth when the potatoes are cooked. All together cook for about fifteen minutes. The dish is salted, peppered, a laurel leaf is added. Two minutes before the end, chopped greens are poured into the pan. After that, the gas is turned off and the soup is allowed to brew for about half an hour. Pour hot food on plates, and serve with sour cream.

Helpful advice! You can store beetroot in the refrigerator for no more than a day. After the specified time, the dish becomes sour and viscous. Therefore, it is recommended to store the vegetable mixture and the broth separately, and mix already in a plate.

Cooking beetroot is not at all difficult. Prepared beets are cleaned, finely chopped or chopped with a grater. Young beets can be cooked along with the tops. The chopped vegetable is poured with water, a little vinegar is added to keep the bright color of the future soup. Cook the product for about half an hour. The beetroot broth is cooled, the beets are crushed and the pan is placed in the refrigerator. A couple of hours before the dish is served on the table, it is taken out and the necessary ingredients are added.

While the broth is cooling, prepare the vegetable dressing. To do this, finely cut green onions, dill, add salt, pepper. Radishes, as well as cucumbers, are cut into strips or cubes. All prepared vegetables are mixed, crushed garlic is added. Right before serving, mix the broth and any fermented milk product. Even ordinary kefir will do. The proportions of the liquid parts are selected to taste.

In the beetroot soup recipe, pickled beets are used in the soup for more acidity and brightness of taste. Marinate it ahead of time. To do this, pour a whole beetroot with water, add a large spoonful of sugar, then boil for 1 hour. Next, the broth is drained, the beets are cooled, filling it with cold water. After cooling, it is ground on a grater, dipped in a weak solution of vinegar, about 1: 3, and more sugar is also added. All this is left for about a day at room temperature.

Beetroot soup is served in this way. Vegetable dressing is placed in a plate, poured with cold broth mixed with a fermented milk product, a hard-boiled egg cut in half is added. Next to the egg put a spoonful of sour cream. Beetroot is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

Important! Beetroot broth is mixed with ordinary kefir or other fermented milk product in an approximate ratio of 1:2.

Beetroot soup with the addition of kefir belongs to the traditional Lithuanian cuisine. Such a dish perfectly saves in the summer heat, is a source of vitamins, as well as essential trace elements.

Cooking the right cold beetroot

To cook beetroot soup means to please yourself on a hot summer day with a delicious vegetable dish. This popular cold dish is quite easy to prepare.

This will require the following products:

• potato;
• carrot;
• parsley and celery roots;
• leek;
• beet;
• lemon;
• cucumber;
• greenery.

How to cook:

Cooking beetroot according to all the rules is not difficult at all. Water is poured into the pan, peeled potatoes and whole carrots are placed in it, celery and parsley are added, as well as chopped leek. Boil over low heat - a candle for about 20 minutes. Salt, pepper. When the potatoes are completely ready, they are thoroughly kneaded, and the roots are taken out.

While the soup is being cooked, you need to boil three medium-sized beets and carrots “in their uniforms” in another saucepan. They are crushed on the largest half of the grater, added to the soup. Next, squeeze the juice from the lemon, pour it into the pan, then add a little sugar there. Prepared, well-washed greens are tied into bundles, lowered into a saucepan and covered with a lid. As soon as the soup boils, you can remove it from the heat.

The finished beetroot is cooled, the greens are thrown out and the whole pan is put in the cold. Before serving, medium-sized fresh cucumber is cut into a plate and poured with beetroot. Then sprinkle the soup with dill and put a large spoonful of sour cream. Garlic crackers from black or grain bread are served separately.

Helpful advice! Instead of lemon juice for acid, you can add cucumber pickle or sauerkraut liquid.

For beetroot, you can choose almost any meat. This recipe uses chicken breast. Cooking beetroot soup with chicken meat is quite simple.

In addition to chicken, you need to prepare the following products:

• potato;
• carrot;
• beet;
• tomato juice;
• salt, garlic, pepper;
• greenery;
• vegetable oil.

Step by step cooking process:

1. The prepared beets are cut into strips, the onion is chopped rather finely, the carrots are chopped on a grater from the large side.
2. Pour 2 tablespoons of vegetable oil into the multicooker bowl, pour the prepared vegetables. Select a program for roasting vegetables. If there is no standard "frying" program, you can use the baking mode. The timer is set to 30 minutes.
3. 15 minutes before the end of this program, a glass of tomato juice is poured into the thicket and stewed until the end signal.
4. During this time, you need to peel and cut the potatoes. Potatoes and meat are dipped into a bowl, poured with the required amount of water. Usually about 2.5 liters are required.
5. This recipe uses hot water because the cooking mode will be set to simmer. In fact, the soup will not boil with such a program, but will only languish. Also, this method will help reduce cooking time.
6. It takes about 1.5 hours to simmer the dish.
7. Beetroot is served with sour cream, chopped garlic and herbs.

A similar vegetable soup can be given to children. It is not recommended to cook beets for children under 8 months old, but since the year this dish is quite suitable for babies.

Often, children of kindergarten age tell their mothers that they cook better in kindergarten than at home. Let's try to cook beetroot soup in the same way as children cook it.

Potatoes, beets are washed under the tap and boiled in "uniforms". To do this, first put beets in a saucepan, boil for 1 hour, then add potatoes, boil for 40 minutes. Ready vegetables are chopped, beets - on a grater, potatoes - in small pieces or cubes. Boil two eggs in a separate container.

Water is poured into a small saucepan, boiled, lightly salted. First, beets are placed in boiling water, after boiling, potatoes are placed, as well as a small bay leaf. After boiling, chopped eggs and finely chopped greens are lowered. Children can cut out figures from boiled beets and carrots.

Cooking beetroot, as you can see, is quite easy. But to prepare a truly tasty and satisfying beetroot, you need to use some tips. Since beetroot is considered the main ingredient, it is important to know the intricacies of its preparation.

• instead of vinegar, lemon juice can be added to beetroot to maintain a bright and beautiful red color;
• ordinary table beets should be replaced with the Bordeaux variety, it is more tasty and gives a bright beautiful color;
• in order to preserve all the vitamins in the beets, it can first be baked in the oven, instead of being boiled in a “uniform”;
• if there is no fresh beetroot, you can use canned or pickled beetroot for beetroot;
• when preparing a hot version of beetroot soup, potatoes are first placed in a saucepan, and after cooking, the rest of the vegetables with beets.

Beetroot for the winter in jars

Preparing dressing for beetroot for the winter is absolutely not difficult. With its help, you can quickly cook a delicious and hearty soup in the cold winter time, after coming home from work.

This filling allows housewives to save quite a lot of time.

For its preparation, you will need tomatoes, beets, carrots, and onions. Tomatoes are passed through a meat grinder, carrots and beets are chopped on a grater, onions are chopped, as well as bell peppers. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, left until the juice is released. After about an hour and a half, the vegetable mixture, along with the juice, is laid out in jars, which are placed in a large container. Pour enough water so that the jars are covered to the neck.

A large container is placed on the stove, brought to a boil and left on a candle - low heat for 20-30 minutes. The jars are rolled up, as usual, allowed to cool, turning over on the lid. Ready dressing is stored in the pantry or in the cellar.

The first recipe with a photo is a basic template. It turns out to be universally tasty, rich, but fresh and light. It is very beneficial to start acquaintance with a variety of cold summer soups with it.

For 4-5 servings we need:

• Raw beets - 4 pcs. small size
• Fresh cucumbers - 3 pcs. medium size (10-12 cm long)
• Dill - 1 bunch of medium size
• Green onions - to taste (if yes, then 1/3 less dill)
• Chicken eggs - 3-4 pcs.
• Drinking water - 1.5 l
• Sour cream - 150 g
• Mustard - 2 teaspoons (vigor to taste)
• Lemon juice - 1 tbsp. spoon

* This will make about ½ of a medium fruit

• Sugar - 1 tbsp. spoon
• Salt - to taste

How to cook.

We clean the beets and cut into thin strips. We are long-time fans of the Berner grater, whack-whack - and the ruby ​​​​slide is ready.

Bring water to a boil, add sugar and salt. Pour the chopped beets and add the lemon juice from 1 half of a medium lemon. We cover the base of the beetroot with a lid, bring to a boil and cook over low (!) Fire - 15-20 minutes.

After turning off the fire, let the broth cool completely. This will take 40-50 minutes.

My cucumbers, but do not peel and also chop into thin strips.

Finely chop the dill and onion. For our taste, you can always add parsley to dill, and reduce green onions to a minimum or replace with a very small cube of ordinary onion (1-2 tablespoons without a slide).

We fall asleep slices of cucumbers and greens in the cooled beetroot broth, mix and put in the refrigerator for 30-40 minutes. This is a classic cold beetroot technique that allows the soup to infuse. Light green participants in the dish have time to salt and give some of the fragrant notes to the filling.

During the time that the beetroot is infused, boil hard-boiled chicken eggs - 10-12 minutes after boiling water. We put a saucepan with eggs under running cold water, hold for about five minutes. After this simple procedure, they are very quickly cleaned. We cut boiled eggs into small or medium cubes.

Mix sour cream with mustard, adjusting the taste for yourself. There is a wide choice of mustard: light sweet, moderate or strong spicy in the Russian tradition “with vodka”.

We take out the beetroot base with cucumbers and herbs from the refrigerator. Pour into bowls, add chopped eggs and a tablespoon of mustard-sour cream mixture to each.

From now on, how to stir and eat is a personal matter for everyone. Someone will eat quickly and complain that it is not enough. And someone will stretch the cool pleasure.

By the way, you can even stir the sour cream when serving, and do not chop the eggs, but cut them in half or quarters. We put 1 egg in each plate or put it next to it on a saucer. At the same time, keep in mind that quarters are much more convenient to eat, especially for children.

For very hungry companions, you can serve beetroot, accompanied by boiled potatoes(cook in uniforms, cool and clean). An additional portion of sour cream with mustard will also come in handy to flavor your favorite root crop.

But we do not like adding potatoes to cold soup. The freshness and bright summer character of the recipe is lost.

TOP 6 useful ideas for beetroot classics

Personal tastes for chopping vegetables.

For cold soups in our family, everything is clear:

1. Straws - the most refined, beautiful and delicious cutting.
2. A small cube is also good, but can be harsh for older family members and young children.
3. On a coarse grater - everyday and as easy to prepare as possible, but not ideal in taste.

If you take into account the element of diversity, then you can change the cut every time. For a long hot summer - this is the best choice.

And again about the potatoes in the beetroot.

Of course, personal taste is everything! If you are devoted to potatoes, then it is best to boil it in the evening. It will cool and hold its shape well in any cut. Whether in small cubes or large pieces.

By the way, in the classic Belarusian cuisine, we have never met sliced ​​boiled potatoes in refrigerators during our trip to three cities, including Minsk. - on water and on kefir.

On the variety of cold fillings.

Organizing is very easy! Kvass, which we love so much in okroshka, will do. Then the water should be reduced by at least a third, preferably half. The beetroot broth will turn out to be very saturated, cool it and dilute it with cold kvass.

A few words about the main character - beets.

We love to cook beets and are pleased with the result in soups. And yet, in cold dishes, where it is the main component, baked root vegetables can be tastier.

How to bake beets? It is necessary to wrap the washed dry root crops in foil one at a time and bake in the oven, heated to 200 degrees Celsius. The vegetable is ready when it can be easily pierced with a toothpick.

Young beetroots will require 45-50 minutes of baking, mature ones - 1.5-2 hours.

For the beetroot base chop the baked vegetables, combine with water, salt, sugar, lemon juice and let it brew in the refrigerator - 1 hour.

Benefit from additional troubles - the most saturated taste of the soup and its main character.

One of the favorite additives in Ukraine is horseradish.

It can replace mustard and goes well with beets in any form. Try it! Literally 2-3 teaspoons for the listed ingredients. The principle is the same: combine with sour cream.

About the role of meat in a cold summer masterpiece.

You can add more, but not much is better. Boiled chicken, veal, boiled sausage. The recipe should refresh and saturate, and not feed to satiety. This is true not only subjectively: for many people, the appetite decreases in the summer heat. A healthy diet on hot days should provide an enhanced drinking regimen and increased vitaminization to mitigate oxidative stress from active solar radiation.

Cold beetroot with herbs and meat

For 4-5 servings we need:

• Boiled / baked beets - 500 g
• Boiled meat, for example, chicken fillet (or a combination of your favorite meat) - 200-250 g
• Fresh cucumbers - 350-400 g
• Garden salad - 550 g (+/- ½ bunch)
• Fresh greens (favorite set) - 1 bunch

*Dill, parsley, cilantro

• Green onions - if you like

Fill this cold beetroot with a classic mixture:

• Beetroot decoction + kefir (700 ml each)

Additional Dressings and Flavor Adjusters:

• Sour cream, lemon juice / apple cider vinegar.

In the photo below, see step by step how to cut the ingredients for a recipe. The most delicious option for a root crop and a cucumber is a thin straw. Meat - larger straws, cut a piece of boiled breast across the fibers. Lettuce leaves - not very thin stripes, greens - finely chop.

Filling can be changed - with kvass, with mineral water and sour cream, with whey, etc. Summer, easy, but satisfying recipe. It is usually loved by male meat-eaters who are not indifferent to green borscht.

Instead of a salad or in half with it, you can take tops from young beets. It is especially tasty to add finely chopped garlic and boiled beans to such a beetroot. You don't have to cook yourself. You can take canned, washing it in running water. For the given amount of ingredients, 5-6 tbsp is enough. spoons of beans and 3-4 medium cloves of garlic.

A few ideas for lean options

In the summer, Orthodox people observe the Assumption fast. Lenten holodnik can also be made tasty and boring. For example, expand the vegetable composition and remove the eggs.

• Options: carrots - thin straws or coarsely grated, 3-4 tbsp. tablespoons corn kernels and / or canned beans.
• You can fill it only with beetroot broth, to which we add piquancy to taste with salt and lemon juice.
• Another interesting solution is salted tomato juice, especially for its fans.

P.S. Raw beetroot for the curious

For 3-4 servings.

Instead of water, a mixture of 3 freshly squeezed juices:

• From celery stalks - 500 ml
• Lemon - 100 ml
• From beets - 100 ml

Sliced ​​raw vegetables to taste:

• Zucchini and cucumbers (small cube)
• Beets (it is better to grate coarsely)
• Green onions and any other favorite

Together sour cream:

• Raw nuts (preferably cashews soaked overnight) in a blender, adding water to the consistency of sour cream

Sounds exotic, right? And you cook: it turns out quite well! Light, fresh and mega-healthy for digestion and energy support on hot days. This is a great recipe for a vegetable fasting day for weight loss. Few calories and many benefits.

We have made raw beetroot more than once, including simplifying it, deviating from the strict canons of a raw food diet. For example, they replaced celery juice with mineral water, kvass, whey or kefir and added a little salt.

We will be glad if the cold beetroot interested you in the classic recipe. We tried to make the recipe with a photo step by step not leave you with any questions. If something seems unclear, ask in the comments. We always respond to readers.

Bon appetit and be happy in any weather!

Borscht is far from the only first course with beets. There is still no less delicious soup, which can be cold and hot.

Beetroot is a very interesting, bright and easy-to-cook dish. It will help diversify the diet without hitting the family wallet, as it consists of the simplest products. Here are the best step-by-step recipes for hot and cold beetroots.

Beetroot - general principles of cooking

Hot beetroots are cooked in water or broth, vegetable dressings are also made for them, like for borscht, but cabbage is not added. The soup turns out to be completely different in taste, but very bright and beautiful. There are two warrants for cold beetroots. You can cook a dish on beetroot broth or kefir. All cold beetroots are similar to okroshka and similar products are added to them.

What is put in a cold beetroot:

Lots of different greens;

Vinegar or lemon juice.

Radishes are often added, various spices are added to improve the taste. Beetroots are sold with sour cream if they are not cooked on kefir. Hot soups can be reheated and refrigerated for several days. In the old days in Rus', this dish was even frozen. Cold beetroots do not really like storage, as fresh cucumbers and herbs lose their taste, so it is undesirable to cook for future use.

Classic Hot Beetroot: A Step-by-Step Pork Recipe

In fact, in a step-by-step beetroot recipe, you can replace pork with beef, but the broth will cook a little longer. For a diet option, chicken or turkey will fit. For fasting, the soup is prepared simply on water or on mushroom broth, it also turns out delicious.

Ingredients

500 g pork on the bone;

300 g of raw beets;

20 g lemon juice;

30 ml vegetable oil;

400 g potatoes;

100 g of onion;

80-100 g carrots;

70 g of tomato paste;

Three liters of water for the broth;

Greens, spices.

Cooking

1. If pork pulp is used for beetroot, then it can be cut into several pieces. The bone is placed in its entirety. We pre-wash the meat, it is not necessary to dry it. Fill with water, put on the stove.

2. When boiling, you need to catch the foam with a slotted spoon. After boiling, reduce the heat and cook the broth for about an hour and a half. Let's focus on meat. It should become soft. Take it out into a bowl and let it cool down.

3. Cut the potatoes into cubes. We throw in the broth. At this stage, add 0.5 tablespoons of salt to the pan. Cook potatoes until almost done.

4. Peel raw beets, rub coarsely or cut into strips.

5. Pour half the oil into the pan, spread the beets, fry for a couple of minutes. Then add lemon juice. It will not allow to lose color, and pour in a little broth from the pan. Cover the pan, simmer the beets until soft, this will take about fifteen minutes, depending on the size of the pieces.

6. Pour the remaining oil into another pan. But you can take any fat that you like or butter, sautéing on it turns out to be even tastier. We put the pan on the fire.

7. Cut the onion into cubes, throw in the fry.

8. Peel the carrots, three and add to the onions. Cooking together the usual vegetable dressing.

9. Add tomato paste to the onion and carrot. If it is thick, then first dilute with water. Stir, fry for about five more minutes, so that the color is bright and saturated.

10. Put the beets in the pot with the potatoes first, let the beetroot boil, boil for two minutes.

11. Now add browned vegetables with tomato. Stir well, after boiling the soup in a saucepan, reduce the heat to a minimum.

12. We try beetroot, season with salt, pepper, if necessary, throw other spices. We simmer over low heat for about ten minutes so that the tastes of the products merge.

13. Cut the boiled meat, put it in a saucepan. But if desired, it can be added individually to each plate.

14. Cut greens, throw. Add bay leaf and soup is ready!

15. Hot beetroot served with sour cream, garlic, croutons.

Classic cold beetroot: a step by step recipe

A very bright, tasty and refreshing summer soup that can replace the usual okroshka. The step-by-step recipe for cold beetroot does not indicate the type of greens. Since you can put everything: dill, parsley, cilantro, green onions and even lettuce leaves.

Ingredients

0.45 kg of beets;

0.3 kg of cucumbers;

0.5 lemon;

Sugar, salt, pepper;

Two bunches of greens;

50 g sour cream;

Two liters of water;

Mustard optional.

Cooking

1. Contrary to all the rules, beets are cooked in a peeled form. Therefore, we thoroughly wash the root crop, remove the thin skin, put it in a saucepan. Fill with cold water. If there is not much time, then you can cut the beets into several parts.

2. We put to cook on the stove. Squeeze the juice of half or at least a quarter of a lemon. Cook beets until soft.

3. We take out the vegetable from the pan, send it to cool.

4. Strain the broth through a strainer or folded gauze. We measure out one and a half liters and also leave it to cool completely. Then we put it in the refrigerator. It is more convenient to cook beets and soup base in the evening, so as not to wait.

5. Pour eggs with cold water, boil for eight minutes after boiling, cool, peel. You can chop them and add them to the total mass, but it is better to use them when serving, that is, add them to each plate.

6. Rinse the cucumbers, cut off the ends and chop into strips.

7. Chop all the greens that you have.

8. Rub the cooled beets or cut into strips.

9. Mix cucumbers and herbs, add prepared beets.

10. Pour vegetables with broth from the refrigerator, add salt, pepper, stir the beetroot until dissolved. For spiciness, you can add a little mustard.

11. Taste it. Beetroot is best when sour. Add more lemon juice or apple cider vinegar if needed. Sorrel leaves, which also give acid, will be a great addition.

12. Stir for the last time, put in the refrigerator for half an hour. Let the soup infuse.

13. Pour into plates, add eggs cut into halves or quarters, season with sour cream.

Delicious cold beetroot: a step-by-step recipe for kefir

Another classic step by step beetroot recipe. On kefir, the soup turns out to be incredibly tasty, pleasant, somewhat reminiscent of okroshka. For cooking, you can also use fermented baked milk, it turns out delicious with yogurt. In general, any fermented milk drink will do. We also use any greens, even sorrel will do.

Ingredients

A liter of kefir;

Two beets;

Two bunches of greens;

two cucumbers;

Three eggs;

10 radishes (optional)

Lemon juice or vinegar to taste

Salt pepper.

Additionally, for beetroot you will need 0.5 liters of water. You can take mineral water with gas or ordinary drinking water. Some housewives prefer to cook on ayran, then you don’t need to add anything, just use half a liter more.

Cooking

1. We wash the beets with a brush, put them in a saucepan, add water, set to boil. The skin does not need to be removed, it will retain the brightness of the root crop.

2. Pour boiled beets with cold water, let it cool. In general, you can boil the root crop for 30-40 minutes, then put it under a stream of cold water, and it will reach full readiness.

3. We also boil the eggs until cooked hard-boiled and pour cold water over them, they must cool completely.

4. We wash the cucumbers, cut them into small strips or thin slices, throw them into a saucepan.

5. Optionally, you can add a little radish to the beetroot. We wash, cut into thin slices, cutting off the tips and tails. Pour the vegetable to the rest of the ingredients.

6. We clean the boiled beets. We cut in the same way as cucumbers or rub coarsely with straws. You can use a curly grater, the soup will turn out even more beautiful.

7. Sort the greens, rinse, chop with a knife. Add to total weight. Stir the products together.

8. Peel eggs. In this recipe, it is better to add them immediately to the total mass, as in okroshka. Therefore, cut into small cubes, sprinkle.

9. Mix the dry ingredients together.

10. Pour kefir from the pack into a convenient dish, add salt, pepper, stir well. If you add everything at once to a saucepan with dry ingredients, then the eggs will warm up from long stirring.

11. Pour kefir with spices to the rest of the ingredients.

12. Add plain or mineral water. Stir.

13. To taste, season the beetroot with lemon juice or vinegar. If kefir is acidic, then this is not necessary.

14. Pour the soup into bowls, serve the beetroot immediately or leave for an hour in the refrigerator.

Beetroot - useful tips and tricks

If green onions are added to the cold beetroot, then it is better to cut it, pour it into a separate bowl, salt it and mash it with your hands. The product will release juices, give the dish a very pleasant aroma.

Cold beetroot does not have to be bred all at once. It is wiser to store food without liquid, they will perfectly stand in the refrigerator for two days. If necessary, you will only need to dilute the soup.

No lemon juice? When boiling beets or stewing, you can add any vinegar or grains of dry citric acid. They will also help preserve the color of the root crop.

You can add potatoes, sausage or other meat products to cold beetroot for satiety. For example, it turns out delicious with boiled chicken.

No desire to boil beets? You can use a fresh root vegetable for cold soups, but you need to rub it finely or grind it with a blender. Such a dish will be even more useful.